Chemical Composition and Bioactive Characterisation of Impatiens walleriana

Abstract

The attractive colour characteristics of the flowers of the species Impatiens walleriana have been arousing great interest in the food industry, which is looking for potential natural sources of colouring ingredients. In this sense, the present work focused on the chemical and bioactive characterization of pink and orange flowers of I. walleriana. The phenolic compounds were determined by HPLC-DAD-ESI/MS; in addition, different bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity) were also analysed. Both samples studied showed significant amounts of phenolic compounds, especially phenolic acids, flavonoids, and anthocyanins, which justifies the excellent performance in the different bioactivities studied. The orange variety, despite having a greater variety of phenolic compounds, showed a total amount of compounds lower than the pink variety. Overall, the flowers of I. walleriana emerge as a promising resource to be explored by the food industry.

Study on the Potential Application of Impatiens balsamina L. Flowers Extract as a Natural Colouring Ingredient in a Pastry Product

“…Reports on the colourimetry of Impatiens flowers are scarce. However [30], when observing petals of the species Impatiens walleriana L., the orange petals presented L* and b* values higher than those presented by the pink variety, translating to light and yellowish, while the pink petals presented higher values in the a* parameter, suggesting a more intense tone in the red range, a fact that corresponded to the information also obtained by this work.…”

“…The most promising IC 50 values were, respectively, 2.46 µg/mL (LOX), 18.4 µg/mL (COX-1) and 1.9 µg/mL (COX-2) for the nanofiltration fraction (NF), which can be used for inflammatory diseases. Pires Junior et al [30] in turn observed the anti-inflammatory activity of hydroethanolic extract (80:20, v/v) of pink and orange flowers of the species I. walleriana, in which diagnosed values were 312.1 ± 5.5 µg/mL for the orange extract and 349.21 ± 12.8 µg/mL for the pink extract. It can be observed that the extracts BP and BO present more promising values when compared to the similar study made with the extract of flowers of the species I. walleriana.…”

The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product

“…L., as promising natural colorants with high potential for industrial application. The same suggestion was made by Pires et al [78], who highlighted the anthocyanin extracts from Impatiens walleriana flowers as a promising colorant of orange and pink shades.…”

“…[78] Pelargonidin-O-hexosídeo-O-desoxihexoside-hexoside [78] Malvidin-3-O-glucoside Robinia hispida L.…”

Impatiens walleriana: perspectivas para el mejoramiento genético

“…En un estudio realizado por Pires et al (2021) se identificaron y cuantificaron compuestos fenólicos no antociánicos y antocianínicos en flores rosas y naranjas de I. walleriana. Con respecto a los compuestos no antociánicos, se identificaron cuatro ácidos fenólicos (derivados de ácido cafeico y pcumárico) y en cuanto a los antocianínicos: cuatro derivados de pelargonidina, tres derivados de malvidina y tres derivados de peonidina.…”